Why is it that a powdered orange tastes so different from a fresh orange? It’s less tangy, less sweet, less…orangey. The answer is that most commonly used dehydration methods use extremes of temperature so high or so low, they irreparably alter the chemical structure of the food.

A gentler way to dry

INNATE Response™ committed to a better way, and our Slo-Food Process™ is the answer. Unlike the high heat of spray-drying or the extreme cold of freeze-drying — both of which compromise plants’ nutritional profiles, especially the polyphenols — the Slo-Food Process maintains the original composition of our nutrient-dense food ingredients. How?

Our secret is water

In the Slo-Food Process, a specific spectral range of radiant infrared energy is beamed into the whole food mixture. Because this energy is conducted only through water molecules, it encourages evaporation at temperatures averaging less than 149°F — a temperature far lower than the threshold employed by other more damaging processes, which heat to higher than 300°F.

The study results are in!Studies [link to studies] conducted at Washington State University concluded that compared to more commonly practiced drying methods, such as spray or freeze drying, the Slo-Food Process retains the highest levels of vitamins, minerals, and antioxidants.

Keeping oranges orangey

And because the Slo-Food Process™ does not damage the structural integrity of the whole food, the sensory qualities that impart the unmistakable characteristics of an orange, a blueberry, or a stalk of broccoliremain. This is evidenced by the brilliant jewel-toned colors, rich aromas, and unmistakable tastes retained by our dried-food ingredients.

“There is little question that a significant number of us will need to take a nutritional supplement, even those of us who try to eat well. But realizing that supplements are not food, how close can it get to the real thing?” Tieraona Low Dog, M.D.